Gluten & Dairy Free Apple Pie Layer Cake

Apple Pie Layer Cake layered cake combines the soft texture of a spiced cake with the warm, cozy filling of an apple pie, topped with a rich, dairy-free frosting.

Ingredients

I. Apple Pie Filling

• 4 medium Granny Smith or Fuji apples, peeled, cored & small-diced
• 1/2 cup packed brown sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornstarch (or arrowroot for gluten-free)
• 1/4 cup water

II. Gluten-Free Spiced Cake

• 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves (optional)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup dairy-free butter (or oil), softened
• 2 large eggs (or vegan egg substitute)
• 1 cup dairy-free milk (almond, oat, soy, etc.)
• 1 tsp vanilla extract

III. Dairy-Free Cream Frosting & Topping

• 1 cup dairy-free butter or shortening, softened
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 3 tbsp dairy-free milk
• 1/2 cup chopped walnuts or pecans (for coating the sides)

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Instructions

Step 1 — Make the Apple Pie Filling

1. In a saucepan, combine apples, brown sugar, lemon juice, cinnamon, and nutmeg.
2. Whisk cornstarch and water in a small bowl until smooth.
3. Heat the apple mixture over medium heat for 5–7 minutes until slightly softened.
4. Pour in the cornstarch mixture; stir continuously until thick and glossy (1–2 minutes).
5. Remove from heat and let cool completely.

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Step 2 — Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
2. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and cloves.
3. In a separate bowl, cream butter/oil with both sugars until fluffy.
4. Add eggs one at a time, then add vanilla.
5. Add dry ingredients alternately with dairy-free milk, mixing just until combined.
6. Divide batter between the pans.
7. Bake 25–30 minutes, or until a toothpick comes out clean.
8. Cool in pans for 10 minutes, then cool completely on a rack.

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Step 3 — Make the Dairy-Free Frosting

1. Beat softened dairy-free butter until smooth.
2. Add powdered sugar gradually.
3. Add vanilla and dairy-free milk; beat until light and fluffy.

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Step 4 — Assemble the Cake

1. Level cake layers if needed.
2. Place the first layer on a stand; pipe a frosting “dam” around the edge.
3. Add half the apple filling inside the dam.
4. Place the second cake layer on top and pipe another dam.
5. Apply a thin crumb coat of frosting; chill 15 minutes.
6. Apply the final smooth coat of frosting.
7. Press chopped walnuts/pecans onto the sides.
8. Spoon the remaining apple filling on top.
9. Chill 30 minutes before slicing.

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Keto & Diabetic-Friendly Apple Pie Layer Cake (Low-Carb, Sugar-Free)

A low-carb version using keto-friendly sweeteners and flours, suitable for both ketogenic and diabetic diets.

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Ingredients

I. Low-Carb “Faux Apple” Filling

• 1 medium Granny Smith apple, small-diced
• 1 cup diced jicama or chayote (mimics apple texture)
• 1/2 cup brown erythritol/monk fruit blend
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp xanthan gum (thickener)
• 1/4 cup water

Note:
Using 1 small real apple adds flavor but keeps carbs low because it’s divided across the whole cake.

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II. Low-Carb Spiced Cake

• 2 1/2 cups blanched almond flour
• 1/2 cup coconut flour
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves (optional)
• 1 cup granulated erythritol/monk fruit
• 1/2 cup dairy-free butter or coconut oil, softened
• 4 large eggs (or vegan binding substitute)
• 1 cup unsweetened dairy-free milk (almond or coconut)
• 1 tsp vanilla extract

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III. Keto Dairy-Free Frosting

• 1 cup dairy-free butter or shortening, softened
• 4 cups powdered erythritol/monk fruit
• 1 tsp vanilla extract
• 3 tbsp unsweetened dairy-free milk
• 1/2 cup chopped walnuts or pecans (for coating)

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Instructions

Step 1 — Prepare the Low-Carb Filling

1. Combine apple, jicama/chayote, sweetener, lemon juice, cinnamon, and nutmeg in a saucepan.
2. Cook over medium heat for 10–15 minutes until tender-crisp.
3. Mix xanthan gum with water, then add to the pan.
4. Stir until thick and glossy; cool completely.

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Step 2 — Bake the Low-Carb Cake Layers

1. Preheat oven to 350°F (175°C); grease and line two 8-inch pans.
2. Whisk almond flour, coconut flour, baking powder, cinnamon, nutmeg, and cloves.
3. Cream butter/oil with sweetener until fluffy; add eggs and vanilla.
4. Add dry ingredients alternately with milk; mix until just combined.
5. Divide batter between pans.
6. Bake 28–35 minutes, until a toothpick comes out clean.
7. Cool in pans 15 minutes, then cool completely.

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Step 3 — Make the Frosting

• Beat butter until smooth.
• Add powdered sweetener gradually.
• Add vanilla and milk; beat until fluffy.

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Step 4 — Assemble

Same steps as the classic version:
– Level → Fill → Frost → Coat sides → Add topping → Chill before slicing. by eliminating high-sugar ingredients! Be sure to confirm ingredient amounts and nutritional values with your preferred zero-carb sweeteners, as ratios can vary. Enjoy your guilt-free dessert!